Orange Cake

Ingredients

• 250 g flour
• 80 g sugar
• 1 pinch salt
• 1 egg
• 150 g butter
• 3 untreated oranges
• 3 eggs
• 500 g marzipan raw mass
• 1 bottle bitter almond aroma
• 2 tbsp Orange juice
• 50 g powdered sugar
• 75 g ground almonds
• flour (for the work surface)
• butter (for the pan)
• 100 g orange jam

Instructions

1. 1.

   Mix flour, sugar and salt; sift onto a work surface, create a well in the center and crack an egg into it. Distribute butter pieces around the well, chop all ingredients with a knife to a crumbly texture and quickly knead by hand into a smooth dough. Form into a ball, wrap in cling film and refrigerate for 30 minutes. Meanwhile peel orange zest with a zester and finely chop the zest.

2. 2.

   Separate the eggs. Knead marzipan raw mass with bitter almond aroma, orange juice, yolks and one egg white. Whip remaining whites with a pinch of salt until stiff; gradually fold in sugar. Fold ground almonds into the meringue and then incorporate into the marzipan mixture. Preheat oven to 180°C (convection). Roll dough on floured surface to fit the pan and line the buttered tart tin.

3. 3.

   Create an edge. Prick the base with a fork several times and spread the marzipan-orange mixture over it. Remove white skin from orange slices, cut into rounds and arrange atop the marzipan layer. Warm jam slightly and pour two-thirds over the tart. Bake in preheated oven for 25-30 minutes. Remove, drizzle remaining jam, let cool, release from pan and serve sliced.